Light Fruit Cake Recipes

LIGHT FRUIT CAKE

Steps:

• Oil one 9 or 10 inch tube pan, or 2 loaf pans. Line with parchment if desired.
• Measure flour, salt and baking powder into a large bowl.
• Add the coconut, fruits and nuts, stirring till all the fruit is separated and coated with flour.
• Cream butter and sugar together till light and fluffy. Add eggs, one at a time and almond extract. Then mix in pineapple juice.
• Stir in fruit-flour mixture till all incorporated. Spread batter evenly into prepared pan(s).
• Bake at 275 degrees F for 3 to 3 ½ hours for one tube pan, or 2 to 2 ½ hours for two loaf pans. Test with toothpick for doneness. (Yes, 275 degrees is correct)
• Leave in pan till cool. Remove parchment and wrap in plastic wrap to store. Keep in fridge or freezer.

LIGHT FRUITCAKE

Steps:

• In large bowl, combine the raisins, cherries, glazed pineapple, mixed glazed fruit, and citron. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand for about 24 hours to macerate the fruit, stirring occasionally. When ready to mix up the cake, add the coconut and lemon and orange rind. Stir well.
• Prepare 8-inch square fruitcake pan that is 3 inches deep and has a removable bottom: Lightly spray the bottom and sides of the pan with cooking spray. Line the pan (bottom and sides), with brown paper or double thickness of parchment paper. Lightly spray the paper.
• Preheat oven to 275°F.
• In large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg yolks, one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute. Beat in the vanilla, almond, and lemon flavorings. Stir in the drained crushed pineapple.
• Sift together 2¾ cups of the flour, baking powder, and salt.
• In measuring cup or small bowl, combine the orange and lemon juices along with the reserved ¼ cup of pineapple juice.
• Add the dry and wet ingredients to the beaten butter and sugar mixture in three additions, starting and ending with the flour mixture. Transfer batter to a very large bowl.
• Sprinkle reserved cup of flour over the macerated fruit and toss ingredients lightly and quickly. Gently fold the fruit mixture into the batter.
• In clean bowl, beat the egg whites until stiff but not dry. Gently fold the whipped egg whites into the batter.
• Transfer batter by large spoonfuls into the prepared baking pan. Use a knife to evenly spread the batter in the pan, smoothing the top. Add a few cherries as decorations to the top of the cake, if desired.
• Place small pan of hot water on the lower rack in the oven. Place fruitcake in center of middle rack and bake for approximately 5 - 5¼ hours or until cake is firm to the touch and cake tester inserted into centre of cake comes out clean. After about an hour or so of baking, loosely tent cake with tin foil to prevent it from browning too much. Remove cake from oven and place on rack. Let cake cool in pan for about 40 minutes before carefully removing from pan by inverting it on a tea towel and removing the paper. Carefully turn the cake top side up on to a wire cooling rack.
• Let cake cool completely before brushing well with brandy and wrapping in brandy-soaked cheesecloth, followed by plastic wrap and tin foil. Store in a sealed plastic bag in a cool, dry area. Remove wrapping and brush cake top and sides with brandy once a week for 2-3 weeks as the cake "ages" before cutting and serving.

GRANDMA BETTIE'S LIGHT FRUIT CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
• Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
• Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

ELEGANT LIGHT FRUIT CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
• In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
• In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
• In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
• Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.

PATRICIA'S ORANGE ALMOND LIGHT FRUITCAKE

Steps:

• Combine first 5 ingredients in extra large bowl; dd rum and toss until coated
• Cover for 2 to 3 days in a cool place
• Line two 9 x 5-inch (2 litre) loaf pans with 3 layers of parchment paper
• Whisk together flour, baking powder and salt in medium bowl; set aside
• Cream butter and sugar together until light, then eat in eggs, one at a time; stir in orange rind and almond extract
• Add 1/3 of flour mixture to egg mixture stirring to combine; add 1/4 cup Grand Marnier until combined
• Repeat with another 1/3 flour mixture, 1/4 cup Grand Marnier and remaining flour mixture, stirring each just until combined
• Stir almonds into fruit mixture; gently fold batter into dried fruit mixture
• Divide and press into prepared pans
• Preheat oven to 250°F or 120°C
• Set a shallow baking dish filled half way with boiling water on lower oven rack; place loaf pans on centre rack
• Bake for about 2 1/2 hours, or until wooden pick inserted in centre comes out clean. (You may need to cover the cakes with foil for the last half hour if beginning to crack or browning too quickly.)
• Remove pans to wire racks and brush with remaining 1/4 cup of Grand Marnier; cool completely
• Remove from pans; discard parchment paper
• Wrap cakes in cheesecloth that has been drizzled with a small amount of Grand Marnier or brandy
• Wrap in foil, seal in freezer bags and store in cool place for up to 1 month or freeze for up to 1 year

MOIST LIGHT FRUIT CAKE (THE BEST EVER)!

Steps:

• Preheat oven to 160 °Celsius. Grease and line cake tin with parchment paper and wrap the tin with 2 layers of brown paper or baking strips.
• Chop the fruits if you like them chopped and mix with ground almond. Leave aside.
• In a separate bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in all essences, lemon juice, and molasses and mix well.
• Gently fold in the sifted dry ingredients alternately with orange juice. Mix until flour is well incorporated in the batter.
• Add the mixed fruits into the batter and mix well.
• Pour batter into a greased and lined cake tin and bake for about 2 hours and 10 minutes on the lowest rack.
• Remove cake from the oven and let it rest in the tin for 10 minutes. Remove cake from tin and let it cool completely.
• Once completely cooled, wrap it neatly in parchment paper, followed by cling wrap and foil and store in a cool, dry place for 1 week before icing or cutting the cake.

EASY LIGHT FRUITCAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
• In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
• In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
• Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.

LIGHT FRUIT/CHRISTMAS CAKE

Steps:

• Preheat the oven to 150c/300f/gas 2. Grease a deep 8 inch round or 7 inch square tin. Line the base & sides with a double thickness of greaseproof paper & then grease this as well. Make sure the paper lining the sides are taller than the tin.
• Beat the eggs & Baily's together in a jug or bowl. Sift the flour, sugar & spices into the fruit mixture. Add the beaten egg mixture to the other ingredients. Beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. DO NOT USE A FOOD PROCESSOR.
• Spoon the mixture into the prepared tin. Level with the back of a spoon.
• Make a slight indentation in the centre of the mixture so it will rise evenly.
• Bake in the centre of the oven 2 1/2 - 3 1/2 hours. Test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. If it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. If it is not cooked, return to the oven, but test at intervals. If the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
• Once cooked, remove from the oven & allow to cool completely in the tin. Turn the cake out onto a wire wrack, leaving the lining paper on. Using a clean skewer, prick the top of the cake in places. Spoon over a dessert spoon of Brandy. Wrap the cake in foil or muslin, if available. Place in an airtight tin.
• Feed the cake with Brandy at intervals (once very two weeks) until required.
• If using as Christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.

LIGHT FRUITCAKE

Steps:

• Wash and dry raisins. Cut peel in paper-thin strips. Blanch almonds, and slice lengthwise. Slice cherries in half. Combine fruit and nuts in large bowl, and add 1/2 cup of the sifted flour; mix until fruit is well coated.
• Grease and line cake pans with 3 layers of heavy waxed paper, or 2 layers brown paper. These round pans are at least 3 inches deep. The small pan is 6 inches across, and the medium size pan is 9 inches across. Grease again. Preheat oven to 275 degrees F (135 degrees C).
• Cream butter until fluffy; add extracts and lemon rind. Gradually add sugar, mixing until creamy. Beat eggs until light and lemon-colored, and add into creamed mixture. Beat together well.
• Sift together remaining 2 cups flour with the baking powder and salt. Add these dry ingredients alternately with fruit and nut mixture, folding in gently until well combined. Stir in lemon juice.
• Turn batter into prepared cake tins, filling 2/3 full and spreading batter evenly. Bake small cake for 1 1/2 hours, and the medium size cake for 2 hours. Remove from oven. Allow to stand in tin 5 minutes. Turn cake out on wire cake rack to cool.